Species and Area

Dates of season (subject to change)

SFA 0, 1 and 7 operate on a calendar year (January 1 –December 31).

Total Allowable Catches and Sharing Arrangements (if applicable)

The 2012 quotas are:

SFA 0: 500t SFA 1: 12,750t* SFA 7: 10,000t**

* The Northwest Atlantic Fisheries Organization’s (NAFO) Scientific Council has recommended that the TAC for Division 0A east of 60°30W be reduced from 120,000t to 90,000t. Canada’s share (17% of the offshore portion) is fished in SFA 1. Individual shares to stakeholders in this SFA will remain at 2004-2008 levels, with the understanding that should the Canadian share of 12,750t be reached, the fishery will be closed.

**The TAC in Division 3L for 2012 was set by NAFO at 12,000t, down from 19,200t in 2011. Canada’s portion (83.3%) of this quota, fished in SFA 7, has been reduced accordingly.

Currently a review of Northern shrimp is underway, which will examine if the departmental tools, policies and methodologies used to allocated reductions in 2011 were appropriately applied. Given that this fishery operates on a calendar year, and pending the results of the review, interim quotas for SFA 7 are required, as follows:

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Ready to eat

Coldwater Shrimp is cooked and frozen to at least –26C at sea, which can keep freshness and quality of the product, so it is ready to eat after being defrosted.

Frozen

Coldwater Shrimp is cooked and frozen at sea within minutes of capture, which can keep freshness and quality of Coldwater Shrimp at its maximum.

Size

Living in these cold-water oceans, shrimp grows slowly. The flesh of Coldwater Shrimp has naturally firm texture, and its size is also relatively small comparing to warm-water shrimps.

Colour and taste

Cooked Coldwater Shrimp is pink-red in colour, the flesh of which has firm texture with a unique light-sweet taste.

Cooked

The Coldwater Shrimps are cooked for between 3 min 25 sec and 3 min 40 sec, after which they are actually edible.

Wild

Coldwater Shrimps are caught in wild nature that develops unique taste, texture and health benefits of this product.

Appearance

Shrimps have a flexible, thin exoskeleton. They have large bulbous eyes and most types are faintly luminescent. There are over 300 different species that vary in size and color. Common colors are brown, gray, pink or yellow.

Habitat

Shrimp can be found in both freshwater and seawater. Seawater shrimp are commonly found in areas with temperate and tropical water in the intertidal zone to the deep sea. They create their habitats in sea grass, shells and algae.

Health Benefits

According to the Glycemic-Index.org, shrimp are a source of protein and selenium. In addition they are also considered a good source for other nutrients such as vitamins B12 and D, iron, and zinc, for example.

Diet and Feeding

The selenium in shrimp can help to protect from degenerative diseases. Vitamin D is helpful in regulating the absorption of calcium and phosphorus for strong bones and Vitamin B12 assists in the formation of blood cells and in helping the brain to properly function.

Life Span Shrimp

The average lifespan for shrimp is one to five years. Some shrimp may live as long as six-and-a-half years.